Chocolate Mousse
A classic French chocolate mousse offers a rich, smooth dessert crafted from chocolate, cream, egg yolks, sugar, and vanilla.
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Instructions
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Whip egg yolks and granulated sugar until fluffy.
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Warm 3/4 cup heavy cream in a saucepan until steaming; reserve the remaining 1 1/4 cups cold cream.
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Temper the egg mixture by slowly whisking in half of the warm cream, then combine this with the remaining warmed cream in the saucepan.
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Cook the mixture over low heat, whisking constantly, until it thickens to 160 degrees.
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Remove from heat, then stir in chopped chocolate, chosen liqueur or espresso, and vanilla until the chocolate melts.
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Pour the chocolate mixture into a bowl, cover, and chill thoroughly.
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Once chilled, whip the reserved 1 1/4 cups heavy cream until stiff peaks form.
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Fold the whipped cream into the chocolate mixture until combined.
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Spoon into serving bowls and chill until ready to serve.
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Garnish with additional whipped cream and chocolate curls when serving.